Hi there NR. Yes, you can use this method for almost any roll recipe. We've found that the richer the roll (e.g., rolls made with milk, butter/oil, and/or eggs), the better the results. A "lean" dough (one made with simply flour, water, salt, and yeast) is more susceptible to freezer damage, since it's easier for ice crystals to form in this type of dough. Happy Baking!

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